Wednesday, May 21, 2014

I'm posting this later in the day than usual, but it's still the 21st! This month's theme was:

Cooking with TeaTea cups around the world are bubbling up with bold new flavors: From
cardamom chai and sencha green to bubble teas and veggie teas. We wish
we could attend the World Tea Expo the end of this month – but in lieu
of a plane ticket, we’ll be cooking and baking and stirring up
tea-inspired healthy dishes.

I'm really curious to see everyone's creations, as there are many ways to interpret this theme and many flavours to play with. I started planning on Mother's Day and that inspired me to make a new
variety of biscuit (tea biscuit, baking powder/soda biscuit, or
whatever you like to call them). We served cranberry orange biscuits as
part of our family brunch, but the Twinings in my cupboard was calling
me. The light spring flavours that stood out to me were lemon and
ginger.

With biscuits in mind I was also inspired to try raspberry chia jam (adapted from a house on the hills) and making my own candied ginger (from healthy green kitchen). I must say, the jam is delicious and the ginger is very flavourful, mine didn't look quite as beautiful at healthy green kitchen's though!

I have fond memories of biscuits on a Sunday morning and I felt like many people probably even have tea with their biscuits, so it fits the theme doubly.

Directions
1. Preheat oven to 450F. In a bowl stir together flours, sugar, baking powder, lemon zest, salt, and baking soda. Cut in butter/margarine with a knife until the mixture resembles coarse crumbs. Add ginger, toss to mix in. Make a well in the centre and add lemon juice, yogurt, and milk. Using your fork, stir until just moistened.
2. Turn dough onto a lightly floured surface. Knead by folding and gently pressing for 10-12 strokes or until dough is nearly smooth. Roll until about 1/4 inch thick (or 1/2 inch if you prefer) and cut with a biscuit cutter. Reroll the scraps and continue cutting biscuits out.
3. Place parchment paper on a baking sheet and place biscuits about 1 inch apart. Bake for 7-9 minutes or until golden brown. Remove and cool on a wire rack for at least 5 minutes. Serve warm with butter/margarine, honey, or jam.

Optional: I wanted more lemon ginger flavour so I made a quick glaze with 2 Tbsp butter, 2 Tbsp honey, and 1 Tbsp finely chopped fresh ginger. Melt the butter, add the honey and ginger and stir frequently until honey dissolves. Drizzle on biscuits.

Disclaimer

This blog provides information intended for general use only and is not to replace medical advice. For recommendations that meet your specific health needs, contact your physician, registered dietitian or other healthcare professional.
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